My sweet family invited me to an Easter brunch. My daughter in love Danielle asked if I would bring Strawberries and Cream French Toast Casserole. I agreed. This is similar to my Peaches and Cream French Toast Casserole on my blog, but this one is made a little different.
1 loaf Brioche bread, day old or 2 even better, sliced and cubed
4 ounces of cream cheese, cut into cubes
2 1/2 cups of heavy whipping cream
2 teaspoons vanilla
2 quarts of fresh strawberries, sliced
Powdered sugar for dusting on top of casserole
Maple syrup if desired
Spray a 13 x 9 inch pan with nonstick spray. Place cubed brioche bread in the bottom of the casserole pan. Add cream cheese cubes between bread cubes. In a blender or mixer, blend eggs, heavy cream and vanilla. Pour custard mixture over bread and cream cheese in casserole dish. Cover tightly with foil and place in fridge overnight.
In the morning, take out casserole dish. Preheat oven to 350 degrees. Slice strawberries and cover the top of the casserole. Bake for 30-40 minutes or until custard is set. Garnish with powdered sugar and pour on the maple syrup if desired. Enjoy!